Chickpea and Chickpea Flour Pancakes

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Savory chickpea flour pancakes packed with tender chickpeas and fragrant spices, perfect for a light vegetarian meal or brunch. This Mediterranean-inspired vegetarian recipe, ready in about 25 minutes, layers chickpea flour (besan), water, cooked chickpeas into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup chickpea flour (besan)
• 1 cup water
• 1/2 cup, drained cooked chickpeas
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh parsley
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp, divided olive oil
• for serving lemon wedges

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, whisk together 1 cup chickpea flour and 1 cup water until smooth and free of lumps to form a batter.
2. Step 2: Stir in 1/2 cup cooked chickpeas, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh parsley, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.
3. Step 3: Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet and spread gently to form a 5-inch pancake.
4. Step 4: Cook for 3-4 minutes until the edges look set and bubbles appear on the surface, then carefully flip and cook the other side for 2-3 minutes until golden brown and cooked through.
5. Step 5: Repeat with remaining batter, adding olive oil as needed (approximate total 3 tbsp).
6. Step 6: Serve warm with lemon wedges for squeezing over the pancakes to add brightness.